Croatian specialties make list of 50 best pasta varieties in the world
- by croatiaweek
- in Food & Wine
Popular Croatian pasta varieties have recently been recognised as some of the best in the world, earning a place on Taste Atlas’ list of the “50 Best Rated Pasta Varieties in the World.”
Taste Atlas, a renowned platform for food enthusiasts, compiles rankings based on the ratings of its discerning audience. With a rigorous system that identifies legitimate users and disregards biased ratings, three Croatian specialties have earned their spot among the best.
No.7 Fuži
First on the list is Fuži, a pasta variety that originates from the Istrian region of Croatia. Fuži is a hand-rolled pasta, similar to Italian tagliatelle or fettuccine. It is typically made with a simple dough of flour and water, resulting in a delicate texture that perfectly complements a variety of sauces.
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Fuži’s popularity stems from its versatility and the ability to pair well with both light and hearty sauces. Commonly served with Istrian truffle sauce, a delicacy from the region, Fuži’s silky texture and porous surface allow it to absorb the sauce, creating a culinary experience that is truly unforgettable.
No.17 Zagorski Mlinci
Zagorski Mlinci hails from the Zagorje region in the north of the country. Zagorski Mlinci is a thin, unleavened flatbread that is baked until crispy, then broken into pieces into smaller fragments and immersed in water or savoury broth.
After draining, they are generously bathed in succulent meat drippings, imparting an exquisite flavour profile. Mlinci, a staple in Croatian Christmas lunches, harmoniously complements stuffed roast turkey, but its versatility shines when paired with a variety of roasted meat dishes.
Mlinci with roast turkey (Photo: CroChef/Zagreb Tourist Board)
No. 23 Pljukanci
Pljukanci or makaruni is another traditional, handmade Istrian pasta variety made by rolling the dough between the palms of one’s hands. The dough consists of flour, salt, hot water, and a bit of oil. The pasta should be long and thin at the edges, while the middle part should remain a bit thicker and plumper.It is recommended to pair pljukanci with various meat sauces, Taste Atlas wrote.
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The inclusion of these Croatian specialties on Taste Atlas’ list of the “50 Best Rated Pasta Varieties in the World” is a testament to Croatia’s rich culinary heritage and dedication to preserving traditional flavours.
You can see the full list here.
